Thats a personal preference some do some don't.
Just a quick question, does everyone still put smoke to the ribs on the last hour stage?
Thank You
Word.3-2-1 have ruined lotsof ribs out there (me included)...know that it's only a guideline. The last hour isn't to put smoke to it but rather firm the bark/sauce up.
Ribs now i cook all nekkid, no foil and they're tender and juicy
How long? TempRibs now i cook all nekkid, no foil and they're tender and juicy
Did some today at 2.5 2 and 1. I place my grill on smoke the last hour as when they come out of the foil they typically are almost falling apart. This allows me to not over cook and get a real nice glaze placed every 15 minutes I baste with bbq sauce.Just a quick question, does everyone still put smoke to the ribs on the last hour stage?
Thank You
Spares in a UDS style cooker 275ish till tooth pic tender...maybe 3 1/2 to 4 hours.How long? Temp :icon_question:
I'm with you all the way. What's the fun of doing the same thing over and over. Sometimes i go naked, sometimes I foil. They both have their advantages but both suit different moods. Sometimes I like to foil because that part can be done in my oven and I don't have to monitor temps, sometimes I let it ride because I like crispy bark with bite through but not fall off the bone ribs. Sometimes I am cooking for a crowd (or my wife) who prefers fall off the bone. Sometimes I go naked and spritz, sometimes I don't. Sometimes I foil with whatever I would have spritzed with. hahaha I am rambling now. but I guess my point is that its a a hobby. As soon as I think I nailed a certain recipe or technique I try something else. If you are cooking for a competition or a restaurant and you want to stick with the same consistent methods, that makes sense, but when cooking for friends and family mix it up!
I do both 3-2-1 and naked. I like lots of smoke so I always have smoke going unless they are in foil. I smoke at 225°-240° I do the bend test to see when they are done. Some as early as 5 hours and some go 7 hours. It all depends on the pig. Remember it is done when it is done, not when you want them to be done. PATIENCE!
Happy smoken.
David
It will take on smoke as long as their is smoke. It does take on faster earlier but it will never stop.
I'm with you all the way. What's the fun of doing the same thing over and over. Sometimes i go naked, sometimes I foil. They both have their advantages but both suit different moods. Sometimes I like to foil because that part can be done in my oven and I don't have to monitor temps, sometimes I let it ride because I like crispy bark with bite through but not fall off the bone ribs. Sometimes I am cooking for a crowd (or my wife) who prefers fall off the bone. Sometimes I go naked and spritz, sometimes I don't. Sometimes I foil with whatever I would have spritzed with. hahaha I am rambling now. but I guess my point is that its a a hobby. As soon as I think I nailed a certain recipe or technique I try something else. If you are cooking for a competition or a restaurant and you want to stick with the same consistent methods, that makes sense, but when cooking for friends and family mix it up!
And to not totally hijack this thread. I let the smoke roll in the last hour after foiling. Not sure if it actually adds more smoke flavor (you'll get varying opinions on this) but there's nothing like the smell of smoke filling your backyard and neighborhood.
Gonna give this a shot today, maiden voyage, so for no foilers, what do you do differently for the middle leg of the method? And any suggestions for a simple preparation to ribs before starting? Thank You